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Old 03-01-2012, 12:07 PM   #681
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
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Quote:
Originally Posted by jaapie View Post
Respect.
Thanks. Just doing my part to ease the gender disparity and put men back on the map in children's lives (beyond their dads/coaches).

Quote:
Originally Posted by jaapie View Post
Yeah, you could call it offensive actually. I bring a bottle out here and there during tastings to see peoples faces turn green. Although some people like it - and it gets better with aging (these beers are not drinkable fresh basically). Maybe Limburger cheese is a good comparison - not for everybody, lol.
Sounds like a cheese I need to try. I like cheese.

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Originally Posted by jaapie View Post
Definitely less than the Pichia beers. Although, one strain just keeps on chewing through, you know the bottles become all gushers after a month or two. Ill make sure Ill let you know how this other stuff turns out.
Thanks. I'd be keen to do a yeast swap some time. My Australian backyard microzoo for a couple of your Sacchs, if you wanted to. You could probably isolate hundreds of things from it, and be the only guy at your club with Aussie yeast.


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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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Old 03-02-2012, 09:52 PM   #682
jtakacs
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Feb 2011
Santa Rosa, CA
Posts: 742
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bottling my wild today... it's only a small amount but last time i tried it, it was like drinking wet hay...

i think i've kicked my wild yeast fetish. i love brett beers, but this is over the top.



 
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Old 03-03-2012, 02:19 AM   #683
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
Liked 6 Times on 6 Posts


Quote:
Originally Posted by jtakacs View Post
bottling my wild today... it's only a small amount but last time i tried it, it was like drinking wet hay...

i think i've kicked my wild yeast fetish. i love brett beers, but this is over the top.
Give it some time, rather than tipping it out. It will be easy to stick it in your basement and forget about it since it's filthy now, but jaapie made a Pichia beer which apparently smelled like mouse poo and things, but aging softened the character a bit. You may like (tolerate?) the aged product more.
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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Old 03-03-2012, 05:28 PM   #684
jtakacs
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Feb 2011
Santa Rosa, CA
Posts: 742
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certainly not pitching it... it will go in bottles this weekend (never got to it yesterday) and put down for a while...

 
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Old 03-03-2012, 05:42 PM   #685
jaapie
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Jun 2008
Ashburn, VA
Posts: 118
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Quote:
Originally Posted by jtakacs View Post
certainly not pitching it... it will go in bottles this weekend (never got to it yesterday) and put down for a while...
Good idea, it will be interesting to see the taste will develop. You might have to wait long, over a year perhaps, or maybe more. These beers attenuate really low.

@Caleb, pm me your address and Ill have some yeasts on your way. I am traveling now, but will be back home at the end of this month.

 
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Old 03-03-2012, 10:40 PM   #686
Accidic
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Mar 2010
Millbrook, Alabama
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This isn't exactly the same thing but as sourcing of them is semi related, has anyone came across any bacteria that improved the flavor of a batch? I came across only one that was remotely interesting while doing one of my open fermented batches (i like the taste it adds personally). I did get another batch off with bottle dregs that came out the same but my wife used them all for beer/margaritas and I've not been lucky enough with subsequent batches to get the same. Came out with a hint of acid and tartness.

 
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Old 03-19-2012, 03:15 AM   #687
Homebrewtastic
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Jun 2009
San Antonio, Texas
Posts: 1,043
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I finally brewed mine today. Did a micro-saison. I decanted the starter and tasted it. Tastes very saison like. A little lemony and over ripe fruit. Mouthfeel was a bit silky. Also had a bit of sourness and funk to it. Its also very active. Only a 6 hour lag time.
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Old 03-20-2012, 05:07 AM   #688
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
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Quote:
Originally Posted by Homebrewtastic
Tastes very saison like. A little lemony and over ripe fruit. Mouthfeel was a bit silky.
I've never tried a saison, but if that's what it tastes like, it sounds like I need to get my hands on a bottle!
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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Old 04-08-2012, 04:57 PM   #689
hxcpunk71
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Aug 2011
colorado springs, co
Posts: 65
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Does anyone know of you can send caught wild yeast somewhere to get it separated for the bacteria and other unwanted yeasts?
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I could really use some though!

 
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Old 04-10-2012, 06:39 PM   #690
KYB
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Jan 2009
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Just set out 8 150ml jars of wort, and 1 700ml jar, for 18 hours overnight uncovered. Real low gravity, didn't get a chance to measure. Going to let it go for a few weeks and see if any smell/taste good, if so, then I will step them up. They were set out around a 192 yr old farmhouse, near gardens, trees, honeysuckle, blueberry, and raspberry bushes. Hoping to get some good wild yeast and use that fruit for a real local farmhouse ale. We are also about to plant some hops. Can't wait. 2 jars were in original basement, but i'm pretty sure i'll just get mold from those. It was pretty humid down there and parts were wet, but figured it was worth setting 2 down there.



 
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